Impact of high-intensity ultrasound probe on the functionality of egg white proteins
Само за регистроване кориснике
2014
Аутори
Stefanović, AndreaJovanović, Jelena
Dojčinović, Marina
Lević, Steva
Žuža Praštalo, Milena
Nedović, Viktor
Knežević-Jugović, Zorica
Чланак у часопису (Објављена верзија)
Метаподаци
Приказ свих података о документуАпстракт
High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties.
In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis.
U...ltrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased.
These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.
Кључне речи:
High-intensity ultrasound probe / Egg white protein / Functional properties / Antioxidant and antimicrobial activityИзвор:
Journal of Hygienic Engineering and Design, 2014, 6, 215-224Издавач:
- Skopje, Macedonia : Consulting and Training Center - KEY
Финансирање / пројекти:
- EUREKA project / ENZEGG E!6750 - Development of enzyme processes for production of egg white protein hydrolysates
- Развој нових инкапсулационих и ензимских технологија за производњу биокатализатора и биолошки активних компонената хране у циљу повећања њене конкурентности, квалитета и безбедности (RS-MESTD-Integrated and Interdisciplinary Research (IIR or III)-46010)
Институција/група
Tehnološko-metalurški fakultetTY - JOUR AU - Stefanović, Andrea AU - Jovanović, Jelena AU - Dojčinović, Marina AU - Lević, Steva AU - Žuža Praštalo, Milena AU - Nedović, Viktor AU - Knežević-Jugović, Zorica PY - 2014 UR - http://TechnoRep.tmf.bg.ac.rs/handle/123456789/6249 AB - High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties. PB - Skopje, Macedonia : Consulting and Training Center - KEY T2 - Journal of Hygienic Engineering and Design T1 - Impact of high-intensity ultrasound probe on the functionality of egg white proteins EP - 224 SP - 215 VL - 6 UR - https://hdl.handle.net/21.15107/rcub_technorep_6249 ER -
@article{ author = "Stefanović, Andrea and Jovanović, Jelena and Dojčinović, Marina and Lević, Steva and Žuža Praštalo, Milena and Nedović, Viktor and Knežević-Jugović, Zorica", year = "2014", abstract = "High-intensity ultrasound represents a non-thermal processing method that has been extensively researched and used in the last decade. The application of power ultrasound offers the opportunity to modify and improve some technologically important compounds which are often used in food products, such as proteins. The focus of this research was to evaluate the effect of high-intensity ultrasound on egg white proteins (EWPs) with an objective to improve their functional properties. In this study, 10% (w/w) aqueous solution of egg white was treated with ultrasound probe which frequency was 20 kHz and treatments were performed for 5, 10, 15 and 20 min. The effect of the treatment was examined for aforementioned properties: the change of pH and temperature, solubility, foaming by a whipping method, emulsifying by turbidometric technique, sulfydryl content (exposed and total SH groups), antioxidant and antimicrobial activity and susceptibility of treated samples to enzymatic hydrolysis. Ultrasound affected functional properties of egg white proteins and improved antioxidant and antimicrobial activity. Furthermore, the samples showed an increased concentration of the total SH groups, while the concentration of exposed SH groups was not affected. pH did not change significantly upon the ultrasound treatment, while the temperature of the egg white solutions increased. These results suggest that high-intensity ultrasound probe can be used for improvement of the functionality of the EWPs and thus it could be potentially applied in the food industries. The trials reported here may represent relevant information to consider when attempt¬ing the use of high-intensity treatment for improving functional properties.", publisher = "Skopje, Macedonia : Consulting and Training Center - KEY", journal = "Journal of Hygienic Engineering and Design", title = "Impact of high-intensity ultrasound probe on the functionality of egg white proteins", pages = "224-215", volume = "6", url = "https://hdl.handle.net/21.15107/rcub_technorep_6249" }
Stefanović, A., Jovanović, J., Dojčinović, M., Lević, S., Žuža Praštalo, M., Nedović, V.,& Knežević-Jugović, Z.. (2014). Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design Skopje, Macedonia : Consulting and Training Center - KEY., 6, 215-224. https://hdl.handle.net/21.15107/rcub_technorep_6249
Stefanović A, Jovanović J, Dojčinović M, Lević S, Žuža Praštalo M, Nedović V, Knežević-Jugović Z. Impact of high-intensity ultrasound probe on the functionality of egg white proteins. in Journal of Hygienic Engineering and Design. 2014;6:215-224. https://hdl.handle.net/21.15107/rcub_technorep_6249 .
Stefanović, Andrea, Jovanović, Jelena, Dojčinović, Marina, Lević, Steva, Žuža Praštalo, Milena, Nedović, Viktor, Knežević-Jugović, Zorica, "Impact of high-intensity ultrasound probe on the functionality of egg white proteins" in Journal of Hygienic Engineering and Design, 6 (2014):215-224, https://hdl.handle.net/21.15107/rcub_technorep_6249 .